Vegan Pineapple Coffee Cake

17 ingredients
9 steps

Ingredients

  • Dry Ingredients
  • 1 cup quick oats (not instant) or 1 cup oats (not instant)
  • 1 cup whole wheat flour
  • 1/2 cup vegan sugar (i.e. demerara)
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons Ener-G Egg Substitute
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Wet Ingredients
  • 3 tablespoons water
  • 1 tablespoon white vinegar or 1 tablespoon cider vinegar
  • 1 cup crushed pineapple in juice, undrained
  • 1/3 cup unsweetened applesauce
  • Topping
  • 2 tablespoons coarse sugar, such as demerara or 2 tablespoons raw sugar
  • 1/2 teaspoon cinnamon

Directions

  1. 1
    Preheat the oven to 350°F.
  2. 2
    Lightly spray or wipe the bottom and sides of a 8 X 8-inch glass baking pan with oil or cooking spray. (You may use metal, but the baking time will vary.).
  3. 3
    Put the oats into a blender and grind until they are fine. Stir a couple of times to make sure that they're uniformly ground.
  4. 4
    Mix the oat flour with the other dry ingredients.
  5. 5
    Add the wet ingredients and stir until moistened and completely combined, but don't overmix.
  6. 6
    Pour into the prepared pan (batter will be thick).
  7. 7
    Mix together the sugar and cinnamon topping, and sprinkle it over the top.
  8. 8
    Bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean.
  9. 9
    Allow to cool for at least 15 minutes.

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